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Wednesday, August 20, 2014

Mexican Summer Squash Pan

Summer made a reappearance. This is good although vacation is over. Warm, sunny weather just puts everyone in a so much better mood, no one moping around. Since it’s the last few weeks of summer, everyone is letting their hair down, throwing parties, having invites. Nice!

For tonight’s dinner I brought out the spiralizer and spiraled a large, fresh summer squash from the garden. It made a large amount of thin half moons, which I sauted with olive oil, pickled jalapenos, salt, pepper, oregano, red pepper eggplant spread and crème fraiche with some cooked pasta. Delicious!